Hi all!! I'm doing my first tiered cake and was wondering if anyone had a good recipe for a large vanilla sponge. I need quantities for 6" - 12" cakes. It's all still a bit new to me doing things on the larger scale !! So any help would be greatly appreciated !! xxx
I'm not an expert baker, so would appreciate any opposing opinions on this as it might be different for sponge cake recipes. But I believe it's the procedure you change, not your recipe. People do all sorts of things when making a bigger cake. For example those strips you can buy to wrap around the pan (or old towels, dampened). Many people use a heating core, or greased flower nails. Lowering the oven temperature, putting foil over the top.... lots of little things people do to ensure it's cooked in the middle.